Coconut And Lime Grilled Kale
· written by heath hall.
Recipe Summary Coconut And Lime Grilled Kale
My wife and I had this at a tapas place in Victoria, BC. Wow, did we love it! Here is our attempt to recreate it. If using a gas grill, use a handful of wood chips to add a smoky flavor.Ingredients | Gas Grill Recipes2 (13.5 ounce) cans coconut milk2 limes, juiced2 teaspoons smoked paprika1 teaspoon sea salt1 teaspoon cayenne pepper½ teaspoon red pepper flakes, or to taste2 bunches kale, leaves separated, stems discardedDirectionsHeat coconut milk in a saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir lime juice, paprika, sea salt, cayenne pepper, and red pepper flakes into milk until marinade is smooth.Place kale into marinade and press down to ensure all leaves are covered. Cover the bowl with plastic wrap and refrigerate for 4 hours.Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess. Discard remaining marinade.Working in batches, grill kale leaves in a single layer until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.Info | Gas Grill Recipesprep: 10 mins cook: 5 mins additional: 4 hrs total: 4 hrs 15 mins Servings: 6 Yield: 6 servings
TAG : Coconut And Lime Grilled KaleSide Dish, Vegetables, Greens,